Chocolate Bisques

Almond bottom:
 Ingredients:
200 g Almond
1 tablespoon liquid butter
1 teaspoon of baking powder
3 tablespoon of oatmeal cream
1,5 tablespoon flour
1 tablespoon of sugar

Preparation Instructions:
Mix the almonds to a fine powder, add all the other ingredients and stir to a smooth dough.
Now you can either make big cakes or small ones, depending on if you'd like mini bisques of regular, I made both.
Heat the oven to 175 C / 347 F and bake the cakes for 15-20 min.
Take them out and let them cool, now make the Butter cream.


Chocolate Butter cream:
Ingredients:
½ dl oatmeal cream
150 g butter
½ tablespoon vanilla
1 tablespoon coco
75 g melted dark chocolate
1 dl powder sugar

Preparation Instructions:
Mix all the ingredients together, except for the chocolate.
After you've mixed all the ingredients into a smooth cream, add the melted chocolate and mix together.
Now you can either just put the butter cream on the almond bottoms with a spoon, or use a decorating bag like I did.
After all the almond bottoms are covered with the butter cream, put them in the freezer for at least 2 hours.

Now melt 250 g of dark chocolate and dip the bisques in it so that they are totally covered.
Wait till the chocolate has dried then stuff your face!

Frozen Bisques

Sorry for the bad pictures, but they got done late last night, and you know effort and stuff.